Can someone help me out please. I went out and bought everything I need for The Great Big Vegetable Couscous on page 134. The only thing I don't have (and I searched at three differnet grocery stores) is the chickpea flour. Is there anything I can swap it out for (maybe cornmeal?) or can I just leave it out completely and just have it not be as thick? Also has anyone tried this yet? How was it? Any tips?

Is it possible to edit a post? I've made the lemon braised tempeh and it was really yummy! It was actually my first time eating tempeh and my omnivore relatives really enjoyed it as well (they said it has the texture of meat)

I'm pretty sure that there is a 5 minute window for post editing and that you can't edit your post after that. It started in order to make people really think about what they were saying before they posted it, because I guess people were going back days after they posted and editing and then the whole context of threads and conversations were lost. So the answer is, yes, but only for a little while.

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

Oooooh! That makes sense. I always think..... oh shoot I misspelled something or else I phrased something badly or else remembered some information and hate the thought of double posting. I hate when I end up double posting. It upsets me.

I have the tofu from the chipotle tofu cemita sandwiches in the oven! I didn't have any beer on hand, so I subbed veg broth. So it won't be the same, but whatever. Anyway, I'm not making the actual sandwich, so I don't think it will matter in the end. Also, another huge thank you for that index PDF, because it helped me figure out what to do with my tofu!

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

For chickpea flour, look in the International/India aisle for besan or gram flour. Most international markets will have it too. Lots of stores do stock it, just often in strange places.

Thank-you, we do have some pretty well stocked grocery stores that carry alot of ethnic foods, especially Indian foods. I could have passed by it while looking for it and never would have known it was called besan or gram flour. In fact now that you mention it it does sound familiar, I will look again.

However I came here to post that I made The Great Big Vegetable Couscous tonight. I just used regular flour instead of the chickpea flour. Other than that I made it exactly as written. WOW! This was absolutley amazing! My DH was very skeptical since he "claimed" not to be a huge fan of chickpeas or couscous. He went back for seconds. It's a 10 out of 10, so flavorful and yummy. Will definatley make again. Thankfully it made aot o I can eat leftovers tomarrow.

Has anyone had success with the injera-style crepes? I tried them tonight and it was an utter failure. I used buckwheat flour, though, because I didn't have teff, so maybe that was it?

My first couple crepes were a little weird, having never made crepes before, but the rest of that batch and my second batch were great. They ended up a little crisp around the edges, which may have just been my pan or technique or whatever.

Has anyone had success with the injera-style crepes? I tried them tonight and it was an utter failure. I used buckwheat flour, though, because I didn't have teff, so maybe that was it?

My first couple crepes were a little weird, having never made crepes before, but the rest of that batch and my second batch were great. They ended up a little crisp around the edges, which may have just been my pan or technique or whatever.

Did you follow her instructions about "baking" them rather than flipping like regular crepes? I tried it both ways and they never became un-gloppy. The batter would sit on the pan and then big cracks and holes would open up and it seemed to be drying out but then when we tried to take it out, everything was still liquid. It was so weird. After a few attempts I tossed the batter and made our standard crepe recipe instead, which worked fine.

Has anyone had success with the injera-style crepes? I tried them tonight and it was an utter failure. I used buckwheat flour, though, because I didn't have teff, so maybe that was it?

My first couple crepes were a little weird, having never made crepes before, but the rest of that batch and my second batch were great. They ended up a little crisp around the edges, which may have just been my pan or technique or whatever.

Did you follow her instructions about "baking" them rather than flipping like regular crepes? I tried it both ways and they never became un-gloppy. The batter would sit on the pan and then big cracks and holes would open up and it seemed to be drying out but then when we tried to take it out, everything was still liquid. It was so weird. After a few attempts I tossed the batter and made our standard crepe recipe instead, which worked fine.

Yeah, I spread them on the pan as quickly as possible and covered them immediately. I may have let them go longer than she says though, not sure. I just waited until they were solid enough to flip.

Tonight I've made the Kimchi and tofu manju dumplings (p.181) and Banana-stuffed paratha (p.191), and both were very very good!It was actually one of the best meal I had in weeks!I didn't have enough dough for the dumplings, so I will eat the kimchi-tofu leftovers with rice tomorrow

I made the mapo tofu tonight, fresh shitake option, and loved it. I just used one pack of Mori Nu, so less than half the recipe, and halved everything else except I had a few extra mushrooms, and it was fantastic. Served with brown rice and fried Pak choi. There's an aubergine dish in there with very similar ingredients so I'm going to try that next time.

I am in love with this recipe! It might be the best ma po tofu I've ever had. I had it done very well once in a very good Sezuan restaurant in China town, and I think this was at least as good as that. And it is very quick and easy to make. I highly recommend adding a little freshly ground Sezuan pepper at the end of cooking.

_________________"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

Last night I made the Greek Village Salad with the Cashew Feta and the Lemony Dill Rice. Both were very good, although I think the cashew feta would maybe have been better and more tender if I would have paid attention and started soaking the cashews the night before instead of only doing it for two hours. I also only used half of a large red onion, since I started looking at it and if I had added in the whole thing, it would have completely dominated the salad. Maybe my large onion was too large... it was about the size of a grapefruit! In any case, the flavors were really awesome and I'd definitely make it again. The rice was really simple and had great flavor and I could see myself making this as a side dish for almost anything. I used a vegan chicken flavored broth powder for the rice, in case anyone was wondering.